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Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 329 calories, 17 g fat (10 g saturated fat), 147 mg cholesterol, 822 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Bayou Country Seafood Casserole in Country October/November 1992, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 03, 2013 by maryilyes
I made a few alterations and doubled the recipe, it was a hit! I omitted the bread cubes and added shredded cheddar towards the end of baking. I used imitation crab and shrimp, another time shrimp & scallops all was very good.
Reviewed on Feb. 04, 2012 by Margielou_wa
My family says this recipe is a keeper. I used all shrimp since that is our favorite sea food and it was delicious.
Reviewed on Feb. 03, 2012 by mommyliz
The family loved this. I used lobster, crab, and shrimp. Next time I will leave out the bread, it doesn't need it.
Reviewed on Oct. 10, 2011 by Hannah0418
Fabulous! i doubled recipe for thanksgiving dinner and took KarenML's suggestion, 2lbs shrimp and 1lb scallops and omitted crab. used ritz cracker topping. the dish received rave reviews from my family. my niece said it tastes like the Outer Banks Sampler at Red Lobster. Highly Recommend this one!
Reviewed on Jun. 14, 2009 by grammijudi
This is an awesome recipe! I absolutely loved it and so did everyone who ate some. I will definitely make this again and again!
Reviewed on Feb. 10, 2009 by KarenML
OMG this was sooooo good! I made this for my sister's birthday and I DOUBLED it, we love leftovers. I used two pounds of shrimp and a pound of bay scallops and no crab meat. I also cooked extra rice which I added after adding all the other ingredients.
Reviewed on Jul. 31, 2008 by MajorGSP
Excellent!On my second attempt, I added about one-half pound browned andouille sausage. It was even better if that's possible!
Excellent!
On my second attempt, I added about one-half pound browned andouille sausage. It was even better if that's possible!
Reviewed on Feb. 08, 2008 by dhsmom2
YUM! copying and saving Thanks debhaase for your remarks on the ingredients....marking on my printed copy Gina
YUM! copying and saving
Thanks debhaase for your remarks on the ingredients....marking on my printed copy
Gina
Reviewed on Feb. 05, 2008 by debhaase
use 1 pint of half and half instead of 3/4calso, use crushed ritz crackers instead of bread crumbs for topping
use 1 pint of half and half instead of 3/4c
also, use crushed ritz crackers instead of bread crumbs for topping
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